Coconut Macaroons Dipped in Chocolate
Macaroons have always puzzled me are they cook or confection? I’ve never been quite sure one thing I am sure of is they are addictive! I made this batch of lovelies and before the even cooled on the trays everyone in the house had picked up at least one and popped it into their mouth including me…
Fast forward to the chocolate and they are going to get you into trouble. I decided to place them on a cake stand because they are as pretty as they are delicious. This was not the best idea or maybe it was because every time you or anyone else pass them they can’t resist grabbing one or two. The size and shape are after all just right for popping into your mouth.
What You Will Need
- 6 cups unsweetened coconut flakes (14oz. bag)
- 1 cup powdered sugar
- 1/2 teaspoon sea salt
- 4 large egg whites
- 1 teaspoon almond extract
- 1 teaspoon coconut extract
- 1 package semisweet chocolate (be sure to use a good chocolate) Guirttard Extra Dark or Ghirardelli both are 60% cocoa or more
- Preheat the oven to 325 F°
- line 2 baking sheets with silpat or parchment
- 2 tablespoon scoop or tablespoon
In a large mixing bowl or stand mixer bowl add coconut, sugar, salt, egg whites, almond and coconut extracts. Mix on low for a minute then increase the speed to medium until well blended.
Using a 2 tablespoon scoop or tablespoon scoop in to balls and place on silpat lined baking sheets 1 inch apart.
Bake 20 minutes let cool for 30 minutes or until completely cooled on tray.
Now For The Chocolate
Place half the bag of chocolate chips in a microwave safe dish and heat for 1 minute. If there are still chunk of chips heat for 10 seconds at a time. Stir after each heating until all the chocolate is melted and smooth. Dip the bottoms of each ball into the chocolate and place back onto the sheet. Let the chocolate set completely before removing. If you just can’t wait place the sheet into the freezer for 5 minutes and quick set the chocolate. Peel off each ball and place in an airtight container on the counter for 1 week. Or 2 to 3 weeks in the refrigerator.
These make great gifts and just in time for Valentines Day.
Enjoy something sweet with your sweet heart.